Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Lobster Cocktail
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Canned lobster may be used if fresh cannot be procured.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 tablespoons sherry
- 2 tablespoons tomato catsup
- 1 tablespoon horse radish
- 1 tablespoon chopped olives
- 1 tablespoon lemon juice
- 1 teaspoon salt
- a few grains of cayenne or a little tobasco
- meat of a two-pound lobster
Method
Mix sherry, tomato catsup, horseradish, olives, lemon juice, salt, and cayenne.
Pour over lobster meat cut into small pieces.
Stand for one hour, serve cold in cocktail glasses, and sprinkle with powdered lobster coral before serving.
Nutrition per serving
45Calories
2 gProtein
7 gCarbs
1 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.
Lobster Cocktail. 2 tablespoons sherry. 2 tablespoons tomato catsup. 1 tablespoon horse radish. 1 tablespoon chopped olives. 1 tablespoon lemon juice. 1 teaspoon salt, and a few grains of cayenne or a little tobasco. Mix thoroughly and pour over the meat of a two-pound lobster
Cook this with the app: pantry check, scaling, and the assistant.